Saturday, April 13, 2013

Apple Rabri

Apple are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which are slightly poisonous. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples. Apples can be canned or juiced. Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly.
(Source: wikipedia)

Today we are trying to make an Indian delicacy rabri with apple flavour in it. Sweet Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. This recipe can be made in advance and used for any lunch or dinner party. Apple Rabri can also be used in fasting.

Serve:                               4
Preparation time:               30 minutes plus cooling

Apples:                     3 small (peeled, grated)
Milk:                         1 litre
Sugar:                       4 tablespoon
Green Cardamom:     1/4 teaspoon
Cinnamon powder:    1/4 teaspoon
Almonds:                   8- 10 (blanched, sliced)
Pistachios:                 5-6 (blanched, sliced)

1) Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
2) Add sugar and cook on low heat, stirring continuously. Add cardamom & cinnamon powder.
3) Add the grated apples to reduced milk and mix. Cook for three to four minutes.
4) Add almonds and pistachios. Pour into a serving dish.
5) Apple Rabri is ready. Serve hot or cold.


1 comment: